CN105779185A - Preparation method of fruit wine - Google Patents
Preparation method of fruit wine Download PDFInfo
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- CN105779185A CN105779185A CN201410805150.XA CN201410805150A CN105779185A CN 105779185 A CN105779185 A CN 105779185A CN 201410805150 A CN201410805150 A CN 201410805150A CN 105779185 A CN105779185 A CN 105779185A
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- fruit wine
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Abstract
The invention discloses a preparation method of fruit wine. According to the preparation method, cherry, pear, and apple are taken as the raw materials. The preparation method comprises steps of pulping, fermenting, aging, homogenizing, loading, and sterilizing. The preparation method has the characteristics of simple technology, low cost, and easy operation. The fruit wine has the advantages of clearness, sour and sweet taste, soft flavor, rich and lasting fragrance, and sufficient aftertaste.
Description
Technical field
The invention belongs to brewing fruit wine technical field, specifically the preparation method of a kind of fruit wine.
Background technology
Fruit wine refers to that the fruit beyond with Fructus Vitis viniferae is raw material, adopts the low alcoholic beverage of brewing with fementing technology, abundant rich in organic acid, esters and vitamins and other nutritious components, has adjustment metabolism, blood circulation promoting, anti-ageing medical care effect of waiting for a long time.The primary raw material of fruit wine is Fructus Mali pumilae, pears, Fructus Pruni pseudocerasi, Ribes nigrum L., Fructus Fragariae Ananssae, prunus mume (sieb.) sieb.et zucc., kiwi fruit etc..The brewing method of fruit wine is substantially identical with wine, and, squeezing extracting juice, addition yeast fermentation broken by fruit, alcohol content is 5-6% to 15-16%.Remain the unique individual character of fruit and sweet taste, therefore when drinking, have relaxation and happiness sense.
The brewing method of a patent of invention CN101962609B cherry fruit wine, it is characterised in that its step is as follows: take that raw material Fructus Pruni pseudocerasi is selected, clean, oleo stock of squeezing the juice to obtain after enucleation；Following material is added: pectase, calcium citrate, vitamin C, kojic acid in oleo stock；Then 5-24h is placed；Centrifugation prepares clear juice, accesses fruit wine yeast, temperature controlled fermentation by the 0.05-2% of clear juice weight；Wherein: main fermentation temperature is 16-28 DEG C, fermentation time is 7-15d；After fermentation temperature is 15-20 DEG C, and fermentation time is 20-40d；Aging 3-6 month；Finally adopt hyperfiltration process to carry out clarification filtration, fill sterilizing, pack to obtain finished product cherry fruit wine.
Patent of invention CN101775344B pear fruit wine brewing method, after melonidum is removed impurity, clean up, melonidum is cut into the sheet block of 1～2 cm thick again, add distillers yeast, 1.5～2.2 kilograms of 100 kilograms of pear slice distillers yeast are mixed all, put into saccharifying case and carry out saccharifying, be contained in by saccharifying pear slice in fermentation vat or tank again and ferment after 3～4 days；Fermentation temperature controls between 20～24 DEG C, takes pear slice and filters Sucus Pyri, poured into by Sucus Pyri in roasting wine steamed tool and distill after fermenting 20～25 days, and slow fire steams slowly, having baked to wine；Wine is carried out: sugar is the allotment of 100: 10～15, becomes melonidum wine by taking out after aging in the pear wine hold-up tank baked 365～380 days.
The production method of the low alcohol applejack of patent of invention CN103060150B mono-kind, the processing step such as fermentation when adopting former pulp dipping, high temperature enzymolysis, high startup temperature, low temperature long.
Summary of the invention
The preparation method that it is an object of the invention to provide a kind of fruit wine, this fruit wine is with Fructus Pruni pseudocerasi, pears, Fructus Mali pumilae for raw material, and the wine body brewageed is limpid, sour and sweet palatability, the soft coordination of mouthfeel, and fragrance is abundant persistently, pleasant impression is sufficient.
To achieve these goals, the present invention is achieved by the following technical solutions:
A kind of preparation method of fruit wine, including step in detail below:
(1) take the Fructus Mali pumilae of maturation, Fructus Pruni pseudocerasi, pears, pulp is broken into after selected, cleaning respectively, enucleation, cutting, it is mixed to get oleo stock, in oleo stock, adds following material by following weight ratio: 0.1-0.5% pectase, 0.5-0.8% calcium citrate, 0.5-1.2% vitamin C, 0.3-0.7% kojic acid；Then 8-12h is placed；
(2) centrifugation prepares clear juice, 4-12% glucose, 0.1-0.3% licorice water extract, 0.1-0.5% fruit wine yeast is added by the amount of clear juice, fermenting twice is carried out after mixing, primary fermentation temperature is 18-25 DEG C, fermentation time is 10-14d, second time fermentation temperature is 15-18 DEG C, and fermentation time is 30-50d；
(3) aging 4 months, adopt hyperfiltration process to carry out clarification filtration, add 0.5-1% Mel, Lycium chinense wine 1-5%, homogenizing, fill sterilizing by filtrate, and packaging makes product.
Preferably, described step (1) in, in oleo stock, add following material by following weight ratio: 0.3% pectase, 0.7% calcium citrate, 0.8% vitamin C, 0.5% kojic acid.
Preferably, described step (2) in primary fermentation temperature be 22 DEG C, fermentation time is 12d, second time fermentation temperature be 16 DEG C, fermentation time is 45d.
The described step (2) middle fruit wine yeast added is Angel highly active dry yeast.
Preferably, described step (3) in, add 0.7% Mel, Lycium chinense wine 3% by filtrate.
Described step (3) middle Lycium chinense wine is that raw material adopts infusion method to be processed into by Fructus Lycii.
Beneficial effects of the present invention: the fruit wine preparation method of the present invention has the advantages that technique is simple, with low cost, easily operated, the product wine body made is limpid, sour and sweet palatability, the soft coordination of mouthfeel, and fragrance is abundant persistently, pleasant impression is sufficient.
Detailed description of the invention
Embodiment 1
A kind of preparation method of fruit wine, including step in detail below:
(1) take the Fructus Mali pumilae of maturation, Fructus Pruni pseudocerasi, pears, pulp is broken into after selected, cleaning respectively, enucleation, cutting, it is mixed to get oleo stock, in oleo stock, adds following material by following weight ratio: 0.1% pectase, 0.8% calcium citrate, 1.2% vitamin C, 0.3% kojic acid；Then 8h is placed；
(2) centrifugation prepares clear juice, adds 4% glucose, 0.1% licorice water extract, 0.1% fruit wine yeast by the amount of clear juice, carries out fermenting twice after mixing, primary fermentation temperature is 18 DEG C, fermentation time is 10-14d, and second time fermentation temperature is 15 DEG C, and fermentation time is 50d；
(3) aging 4 months, adopt hyperfiltration process to carry out clarification filtration, add 0.5% Mel, Lycium chinense wine 1%, homogenizing, fill sterilizing by filtrate, and packaging makes product.
Embodiment 2
A kind of preparation method of fruit wine, including step in detail below:
(1) take the Fructus Mali pumilae of maturation, Fructus Pruni pseudocerasi, pears, pulp is broken into after selected, cleaning respectively, enucleation, cutting, it is mixed to get oleo stock, in oleo stock, adds following material by following weight ratio: 0.5% pectase, 0.5% calcium citrate, 0.5% vitamin C, 0.7% kojic acid；Then 12h is placed；
(2) centrifugation prepares clear juice, adds 12% glucose, 0.3% licorice water extract, 0.5% fruit wine yeast by the amount of clear juice, carries out fermenting twice after mixing, primary fermentation temperature is 25 DEG C, fermentation time is 10-14d, and second time fermentation temperature is 18 DEG C, and fermentation time is 30d；
(3) aging 4 months, adopt hyperfiltration process to carry out clarification filtration, add 1% Mel, Lycium chinense wine 5%, homogenizing, fill sterilizing by filtrate, and packaging makes product.
Embodiment 3
A kind of preparation method of fruit wine, including step in detail below:
(1) take the Fructus Mali pumilae of maturation, Fructus Pruni pseudocerasi, pears, pulp is broken into after selected, cleaning respectively, enucleation, cutting, it is mixed to get oleo stock, in oleo stock, adds following material by following weight ratio: 0.2% pectase, 0.6% calcium citrate, 0.7% vitamin C, 0.4% kojic acid；Then 10h is placed；
(2) centrifugation prepares clear juice, adds 8% glucose, 0.2% licorice water extract, 0.3% fruit wine yeast by the amount of clear juice, carries out fermenting twice after mixing, primary fermentation temperature is 21 DEG C, fermentation time is 12d, and second time fermentation temperature is 17 DEG C, and fermentation time is 40d；
(3) aging 4 months, adopt hyperfiltration process to carry out clarification filtration, add 0.8% Mel, Lycium chinense wine 3%, homogenizing, fill sterilizing by filtrate, and packaging makes product.
Claims (6)
1. the preparation method of a fruit wine, it is characterised in that include step in detail below:
(1) take the Fructus Mali pumilae of maturation, Fructus Pruni pseudocerasi, pears, pulp is broken into after selected, cleaning respectively, enucleation, cutting, it is mixed to get oleo stock, in oleo stock, adds following material by following weight ratio: 0.1-0.5% pectase, 0.5-0.8% calcium citrate, 0.5-1.2% vitamin C, 0.3-0.7% kojic acid；Then 8-12h is placed；
(2) centrifugation prepares clear juice, 4-12% glucose, 0.1-0.3% licorice water extract, 0.1-0.5% fruit wine yeast is added by the amount of clear juice, fermenting twice is carried out after mixing, primary fermentation temperature is 18-25 DEG C, fermentation time is 10-14d, second time fermentation temperature is 15-18 DEG C, and fermentation time is 30-50d；
(3) aging 4 months, adopt hyperfiltration process to carry out clarification filtration, add 0.5-1% Mel, Lycium chinense wine 1-5%, homogenizing, fill sterilizing by filtrate, and packaging makes product.
2. the preparation method of a kind of fruit wine according to claim 1, it is characterised in that described step (1) in, in oleo stock, add following material by following weight ratio: 0.3% pectase, 0.7% calcium citrate, 0.8% vitamin C, 0.5% kojic acid.
3. the preparation method of a kind of fruit wine according to claim 1, it is characterised in that described step (2) in primary fermentation temperature be 22 DEG C, fermentation time is 12d, second time fermentation temperature be 16 DEG C, fermentation time is 45d.
4. the preparation method of a kind of fruit wine according to claim 1, it is characterised in that the described step (2) middle fruit wine yeast added is Angel highly active dry yeast.
5. the preparation method of a kind of fruit wine according to claim 1, it is characterised in that described step (3) in, add 0.7% Mel, Lycium chinense wine 3% by filtrate.
6. the preparation method of a kind of fruit wine according to claim 1, it is characterised in that described step (3) middle Lycium chinense wine is that raw material adopts infusion method to be processed into by Fructus Lycii.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410805150.XA CN105779185A (en) | 2014-12-19 | 2014-12-19 | Preparation method of fruit wine |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410805150.XA CN105779185A (en) | 2014-12-19 | 2014-12-19 | Preparation method of fruit wine |
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| CN105779185A true CN105779185A (en) | 2016-07-20 |
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| CN201410805150.XA Pending CN105779185A (en) | 2014-12-19 | 2014-12-19 | Preparation method of fruit wine |
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107236647A (en) * | 2017-08-08 | 2017-10-10 | 合肥润雨农业科技有限公司 | A kind of preparation method of local flavor cherry wine |
| CN108085212A (en) * | 2018-01-23 | 2018-05-29 | 合肥浦邦农业科技有限公司 | A kind of Green health-preserving Eaux-De-Vie and preparation method thereof |
-
2014
- 2014-12-19 CN CN201410805150.XA patent/CN105779185A/en active Pending
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107236647A (en) * | 2017-08-08 | 2017-10-10 | 合肥润雨农业科技有限公司 | A kind of preparation method of local flavor cherry wine |
| CN108085212A (en) * | 2018-01-23 | 2018-05-29 | 合肥浦邦农业科技有限公司 | A kind of Green health-preserving Eaux-De-Vie and preparation method thereof |
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Application publication date: 20160720 |
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| WD01 | Invention patent application deemed withdrawn after publication |